Achiote Chorizo & Clams

Chef Christian Gill
Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Latin/South American

Category

Main Course

This is one of our favorite versions of surf & turf - Chef Christian shares his (surprisingly easy) recipe for Chorizo & Clams. "Deceptively light due to the citrus and simmering of white wine, you can truly just dip the bread in the sauce and be happy. I prefer a dry white wine such as Sauvignon Blanc, but a Chardonnay will do as well. Don't rush the clams opening - that natural clam juice adds so much to the broth that you don't need to season beyond the recipe."

Achiote Chorizo & Clams

Ingredients

  • 2 lbs Littleneck Clams, rinsed and in shells unopened

  • 1 ½ tablespoon Spiceology Achiote Blend

  • 2 9 oz Chorizo tubes (pork)

  • 1 ½ cup Shallots, thinly sliced

  • ¼ cup Garlic Cloves, medium chop

  • 2 Fresno Chilies, thinly sliced

  • 2 Limes for juice

  • ½ cup Cilantro, chopped finely with stems

  • 1 ½ cup Cherry tomatoes (whole)

  • 2 cups Chicken Stock

  • 1 cup white wine

  • 2 tablespoons Olive Oil

Directions

  1. In a large Dutch oven or extra large skillet with a lid, brown the chorizo. You should be able to distinctly see crumbles once it is fully cooked.

  2. Remove from the skillet, leaving the brown bits sticking to the pan. Add 2 tablespoon of olive oil and heat in the same pan. Sauté chopped garlic for two minutes over medium-high heat until fragrant. Add sliced shallots and sauté for an additional two minutes.

  3. Deglaze the pan with 1 cup of white wine. As alcohol is cooking off from the wine, add Achiote blend and stir. Cook over medium-high heat until shallots and garlic start to thicken into a sauce - approximately 2 minutes.
  4. Add cooked chorizo and tomatoes to the skillet and cook for an additional two minutes or until tomato skins start to pop and wrinkle.
  5. Add juice of limes and chicken stock and bring to a boil.
  6. Add clean clams to the skillet in one even layer and cover. Reduce heat to medium low and let cook for 10-12 minutes shaking the pan back and forth occasionally.
  7. Remove lid from the skillet. All clams should have opened all of the way or most of the way. - Remove from heat.
  8. Slice fresh sourdough loaf.
  9. Plate clams and chorizo, garnish with cilantro and Fresno slices.
  10. Squeeze more lime juice over clams.
  11. Don't share unless you really love the person asking for some.
Recipe Products
Blend

Achiote Blend

Key Ingredients

Garlic Powder, Turmeric Root Powder, Cumin, Monosodium Glutamate, Annatto